Name: Paul Richards' book of breads, cakes, pastries, ices and sweetmeats
Author: Paul Richards

348— BRANDY WAFERS. HONEY WAFERS. I pt. molasses or honey, i lb. sugar, i lb. butter, 1% lb. flour, ^ oz. of cloves and cinnamon✪ Brandy Wafers (Honey Wafers). Mix same way as for cookie dough, and set on ice to harden. Break out in small pieces, and set on pans some distance apart. These wafers require no spreading, only a little flattening by hand. Bake in a slow heat and bend over a stick or peel handle. 349.— DUCHESSE WAFERS. DUCHESSE BISCUIT. 20 eggs, separated i lb. powdered sugar 14 ozs. cake flour vanilla flavor✪ Duchesse Wafers Prepare this mixture exactly like No. 250. It should have a strong vanilla flavor. Have ready prepared pans greased with melted lard, dusted with flour and the surplus shaken oS. Dress on the pans in large finger shape (larger than lady-fingers). When all the fingers are dressed on the pans, dredge them lightly with powdered sugar and let them stand for ten to fifteen minutes; then turn over to shake off the surplus sugar. Bake same as lady-fingers in about 400 degrees Fahrenheit. The biscuit may also be baked on paper; but after baking should not be turned over and wetted, as this would break the little pearls of sugar which form during baking. It is best to remove them with a palette knife while warm. 350- -LANGUE DE CHAT BISCUIT. CATS' TONGUES. ;^lb. sugar }i lb. flour % lb. butter 6 whites of eggs, vanilla flavor. Beat up the whites; cream butter and sugar, and mix in the whites; add flavor and flour. Dress on greased and dusted pans like Lady Fingers; bake in a good heat and take off the pans while warm. 351.— SPRINGERLE. 9 eggs, 2 lbs. sugar, 2)4 lbs, flour, }i oz. ammonia, yi oz. anise seed, the grated rind of one lemon. Beat sugar and eggs well together, add the seeds and ammonia well dissolved, and work in the flour. Roll in a sheet about half an inch thick, and cut in squares the size of the forms. Put a little starch in a piece of muslin and tie it loosely; tap the molds with it and press in the dough; turn out and cut in single pieces; set on lightly greased pans and let dry for from four to six hours, and bake in a cool oven. The Spring- erle boards can be bought at all the confectioners' supply stores. 352.— ALMOND SOUFFLE. 4 ozs. almond paste, i lb. icing sugar, vanilla flavor about 4 whites of eggs. Rub the almond paste smooth with one or two whites, work in the sugar, and add enough white of egg to make a firm paste. Roll out very thin on the marble, use a little powdered sugar for dusting (no flour); cut out iu stars, rings, hearts and basket-shapes. (It is best to use a cutter with a center tube, or cut a hole in the center of the cake with a small cutter: this makes the cake pufi up better and more even.) Set the cake on lightly greased and dusted pans, let dry a little to form a thin crust, and bake in a cool oven. This cake, if properly made, rises up like pufl paste. When done and cool, ice with a thin royal icing and decorate in different colors. 42 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 353.— MERINGUE SOUFFLE. a pt. of white of egg, 4)^ lbs. of icing sugar, vanilla flavor. Beat whites up about half, add the vanilla, and mix in three pounds of the sugar; put on the marble slab and work in the other sugar, to make a firm paste. Roll out very thin, same as in No. 352; cut out and bake in the same manner. Ice with several colors of icings. The same mixture may be flavored peppermint in place of vanilla; or colored pink and flavored rose; or some cocoa powder may be added for CHOCOLATE SOUFFLE. The mixture can also be used in the Springerle forms and for larger ornaments. 354 —FRENCH CROQUANTE. 18 whites of eggs, 4 ozs. almond paste, 2 lbs. flour, 3 lbs. icing sugar, vanilla flavor. ✪ Springerle

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

348— BRANDY WAFERS. HONEY WAFERS. I pt. molasses or honey, i lb. sugar, i lb. butter, 1% lb. flour, ^ oz. of cloves and cinnamon. Mix same way as for cookie dough, and set on ice to harden. Break out in small pieces, and set on pans some distance apart. These wafers require no spreading, only a little flattening by hand. Bake in a slow heat and bend over a stick or peel handle. 349.— DUCHESSE WAFERS. DUCHESSE BISCUIT. 20 eggs, separated i lb. powdered sugar 14 ozs. cake flour vanilla flavor Prepare this mixture exactly like No. 250. It should have a strong vanilla flavor. Have ready prepared pans greased with melted lard, dusted with flour and the surplus shaken oS. Dress on the pans in large finger shape (larger than lady-fingers). When all the fingers are dressed on the pans, dredge them lightly with powdered sugar and let them stand for ten to fifteen minutes; then turn over to shake off the surplus sugar. Bake same as lady-fingers in about 400 degrees Fahrenheit. The biscuit may also be baked on paper; but after baking should not be turned over and wetted, as this would break the little pearls of sugar which form during baking. It is best to remove them with a palette knife while warm. 350- -LANGUE DE CHAT BISCUIT. CATS' TONGUES. ;^lb. sugar }i lb. flour % lb. butter 6 whites of eggs, vanilla flavor. Beat up the whites; cream butter and sugar, and mix in the whites; add flavor and flour. Dress on greased and dusted pans like Lady Fingers; bake in a good heat and take off the pans while warm. 351.— SPRINGERLE. 9 eggs, 2 lbs. sugar, 2)4 lbs, flour, }i oz. ammonia, yi oz. anise seed, the grated rind of one lemon. Beat sugar and eggs well together, add the seeds and ammonia well dissolved, and work in the flour. Roll in a sheet about half an inch thick, and cut in squares the size of the forms. Put a little starch in a piece of muslin and tie it loosely; tap the molds with it and press in the dough; turn out and cut in single pieces; set on lightly greased pans and let dry for from four to six hours, and bake in a cool oven. The Spring- erle boards can be bought at all the confectioners' supply stores. 352.— ALMOND SOUFFLE. 4 ozs. almond paste, i lb. icing sugar, vanilla flavor about 4 whites of eggs. Rub the almond paste smooth with one or two whites, work in the sugar, and add enough white of egg to make a firm paste. Roll out very thin on the marble, use a little powdered sugar for dusting (no flour); cut out iu stars, rings, hearts and basket-shapes. (It is best to use a cutter with a center tube, or cut a hole in the center of the cake with a small cutter: this makes the cake pufi up better and more even.) Set the cake on lightly greased and dusted pans, let dry a little to form a thin crust, and bake in a cool oven. This cake, if properly made, rises up like pufl paste. When done and cool, ice with a thin royal icing and decorate in different colors. 42 PAUL RICHARDS' BOOK OF BREADS, CAKES, PASTRIES, ICES AND SWEETMEATS. 353.— MERINGUE SOUFFLE. a pt. of white of egg, 4)^ lbs. of icing sugar, vanilla flavor. Beat whites up about half, add the vanilla, and mix in three pounds of the sugar; put on the marble slab and work in the other sugar, to make a firm paste. Roll out very thin, same as in No. 352; cut out and bake in the same manner. Ice with several colors of icings. The same mixture may be flavored peppermint in place of vanilla; or colored pink and flavored rose; or some cocoa powder may be added for CHOCOLATE SOUFFLE. The mixture can also be used in the Springerle forms and for larger ornaments. 354 —FRENCH CROQUANTE. 18 whites of eggs, 4 ozs. almond paste, 2 lbs. flour, 3 lbs. icing sugar, vanilla flavor.